1 Ripe Avocado
1/2 cup homemade mayonnaise ( recipe is on blog)
1/2 lime juiced
1 tsp honey
1 tsp cider vinegar
Pinch of sea salt
Pinch cracked pepper
10-12 ounces of baby spinach chopped
1 cup drained and chopped water chestnuts
1/3 cup chopped sun dried tomatoes
Cook spinach until just wilted, squeeze dry and set aside.
Add avocado, mayonnaise, lime juice, honey, cider vinegar, salt and pepper to the bowl of a food processor. Blend until smooth and creamy.
Add spinach, water chestnuts and sun dried tomatoes and process on pulse until well combined. Cover with plastic wrap and refrigerate for 2-3 hours.
Serve with vegetables or pita chips. Double to serve a crowd.
This dip is awesome and healthy. Great to keep made up for snaking, lunch and partying!
I hope you will try and enjoy!
Kelli B 💻